Vegan tastings dinner event

Folke X Maest collaboration dinner is two days away. 24th April(Monday)

Here are some sneak peeks.

Tickets are from here.

The event details:

A plant-based menu featuring spring vegetables, the base concept is Japanese food culture.

See other posts about our food and concept.

April 24th with 2 seatings at 6pm(sold out) and 8pm(a few spots left).

$85 tips are included. Drink pairing(sake / wine) is also available for an additional $45. 

At Folke restaurant at 2585 W Broadway, Vancouver, BC 

Savory Sumi chacoal donuts

Plant based surf and turf.

Spring shoots plate.

Hidden flavours?

'“Hidden flavours”. This Japanese cooking term called “Kakushi-aji” kakusi means hidden, Aji means taste.

Since Folke X Maest (Tomoko Tahara) collaboration event is on 24th April, I had the pleasure of visiting Folke restaurant the other day to test out a first course. While there, Chef Colin Uyeda introduced me to a variety of condiments that he makes in-house. That must be the hidden flavours of Folke. I was blown away by the selection, which included all kinds of miso and a chili paste called "Kosho," among others. Each condiment had its own unique combination of umami flavors and tastes that really impressed me.

I was so excited by what I tasted. One condiment in particular caught my eye: sunflower miso. It I knew it would be the perfect match for my dish at our event.

Overall, I'm grateful for the opportunity to explore new flavors and ingredients, and I'm looking forward to what Chef Colin and I can create together.

Also the amazing desert for the end of event is made by chef Pricilla Deo! Chef Colin and Pricilla together opened Folke last year.

Tickets are here.

Photo : Cafe yvr

Chef Colin with his condiments.

Photo : Cafe yvr

Trick, or…Dinner

Finalizing the menu ideas for my event on 18th October.

Today is a test for a snack. Planning to make a “black tart”.

My experiment went well. I was originally thinking to make it very thin crusts but, it looks neat and ancient when I made thicker crust with unfinished touch of shapes. It is perfect for my theme.

The dough is made with activated charcoal, Canadian ancient grain red fife flour from Flourist.

The filling is made with local potato with truffle flavour, chestnuts, vegan caviar.

Vegan farm to table dinner vol.11 at Burdock and co “Nightmare before halloween” tickets link is here.

It’s quince season

I love smell of quince. I’m looking forward to have it this time of the year. Conversely to the aroma, they are tuff, dry taste when you try it raw.

I cooked them as savoury with yuzu, Mexican mint, organic sugar, vegetable dashi broth and salt.

Additional, Mexican mint has great aroma, it smells like tarragon and mint, a hint of vanilla.

You will try this sauce with a rulade dish, at my vegan dinner pop up at Burdock & co. 18th October.

This is the last pop up 2022. Don’t miss it. Tickets link is here

Vegan farm to table dinner vol.11 at Burdock & co

Maest food presents - Vegan farm to table dinner vol.11 at Burdock & co.

October 18th. Full 3 course and a snack. The ticket price is including a glass of wine or soft drink. Tickets and details are here.

Introducing one of the course.

Zucchini roulade with lentil pate.

Roulade is a French dish, usually a rolled shape meal made with meat or pastry. This one is without meat, rolled with zucchini and pate.

The pate is made with lentil and with some umami improving Japanese ingredients.

Zucchini is marinated with sage oil. Will serve with sliced pine mushrooms.The photo is oyster mushrooms since I am asking forager to get pine mushrooms.It is still early for this year.

The sauces are exciting too.

Miso mole. Mole sauce made with white miso, cacao butter and other ingredients. Flavourful mildly spicy sauce.

Quince and yuzu sauce. Quince are cooked with Mexican mint, the details are here.

For the side, seasonal local vegetables and sourdough.